Salumeria 104 has opened in Midtown Miami just in time for the holiday rush. The restaurant is designed around an Italian trattoria concept where guests can find Italian specialty cured meats.And, when they tell you it’s all about the meat, they really mean it, right down to the manual meat slicer, which unlike electric ones doesn’t heat up the cured meats, which apparently changes the curation process.A local butcher prepares the specialty meats that come from grass-fed cattle. All of the breads and pasta – except the spaghetti, which comes from Italy – are made in house. Even the fresh fruits and veggies are organic, some of it coming from a South Florida grower. The menu features several pasta dishes including Gnocchi Romana and Rigatoni Amatriciana. There are several pork dishes on the menu.
The chef must have caught up with the pig as he was last seen running after the porker through the streets of Miami during Art Basel . The restaurant is only open for dinner right now, but will open for lunch in January. The restaurant is a collaboration between chef-operators Angelo Masarin, Carlo Donadoni, formerly the executive chef of TiramesU and during the last 10 years, chef-operator of Spuntino Bakery and Catering; and Graziano Sbroggio, of Graspa Group who operates Soyka, Maitardi, TiramesU, Spris, Van Dyke and Segafredo on Lincoln Road.---Lily Rano [EaterWire]